Standard-sized sticks of butter are 8 tablespoons (113. 4 g). Cut the entire stick into 1 tbsp (14. 2 g) sections to make it easier to use throughout the recipe. Work with butter or any preferred substitute you have.
Make sure your shrimp is peeled and deveined. These parts are inedible and will affect the overall flavor. If your shrimp is frozen, allow it to thaw before you start cooking it.
You can either mince garlic at home or purchase a jar of minced garlic from your local grocery store. Replace chicken stock with any other stock you prefer, such as vegetable or seafood.
Continue stirring the marinade so it cooks evenly.
The butter will add creaminess to your marinade so the flavor isn’t too heavy.
Top the shrimp with a garnish of fresh parsley leaves if you want. Store any leftovers in the fridge in an airtight container for up to 3 days.
You can either purchase minced garlic from the grocery store or mince it yourself with a knife at home.
Make sure your shrimp are completely thawed if you purchased them frozen. Wash your hands after handling raw seafood.
The shrimp can be marinated for a full day before cooking them.
Store any leftovers in the fridge for up to 5 days in an airtight container.
Remove most of the stems if you can since they could have a bitter flavor.
Make sure to scrape the sides of the bowl to mix in any of the ingredients that you may have missed. Use minced garlic from the store or mince your own at home.
Make sure any frozen shrimp is completely thawed before you mix them in with the marinade.
Leave the excess yogurt marinade on the shrimp since it will drip and cook off on the grill.
Let the shrimp get a little char from the grill to add to the flavor.
Leftover shrimp can be kept in the fridge for up to 3 days after you cook them. If you want to make a dish more flavorful and avoid salt, use spices and dried herbs. [19] X Research source You can use fresh citrus zest and juice. [20] X Research source Or use cooking methods that add a lot of flavors, like roasting or sauteing with olive oil and garlic.
